Delaware Cakes
This is a plain tea cake. Sift into a pan two quarts of flour. Cut up half a pound of fresh butter, and rub it into the flour with your hands. Beat five eggs very light and thick; make a hole in the centre of the flour, and gradually stir the beaten eggs, in turn with a pint of milk. Then add a jill of fine fresh yeast. Mix the whole thoroughly with a broad knife. Transfer it to large square tin pans. Cover it with a clean flannel, and set it on the hearth to rise. When it is quite light, and cracked all over the surface, divide the dough into cakes and bake them in muffin rings, on a griddle or in a stove. If baked in one large cake, there is a risk of their being made heavy, by cutting them when hot.
To make sweet cakes with the above mixture, add gradually to the flour in the pan, half a pound of powdered sugar before you rub in the butter, and after the eggs and milk. Stir in a wineglass of rosewater, or less, if it is very strong, (which rosewater seldom is) and also it loses much of its strength in cooking. Or, substitute the yellow rind and juice of a lemon, and some powdered nutmeg. They will then be a cake for company; otherwise, they will be for family teas.
Either plain or sweet they are very good. We rather prefer them plain. If plain, omit even sugar. Sugar, without other flavoring, gives plain tea cakes a faint sickly taste, and is better left out entirely, except for children—and they like any kind of sweetness, however little.